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unsalted butter walnuts sambal oelek kosher salt onion fresh ginger full-fat white beans kale vinegar
Viewed: 55 - Published at: 4 years agoIngredients
- 3 tablespoons unsalted butter
- 1 cup roasted, unsalted cashews or walnuts, coarsely chopped (see notes above if you are using raw nuts)
- 3 teaspoons to 4 Sriracha or sambal oelek, plus more to taste
- 1 pinch kosher salt, to taste
- 1 large onion, finely diced
- 2 tablespoons finely chopped fresh ginger
- 1 13.5-ounce (398-ml) can full-fat unsweetened coconut milk
- 3 cups to 4 cooked white beans, see notes above
- 1 bunch of Swiss chard or kale, leaves removed from stems and finely chopped
- 1 splash vinegar or squeeze of lime, optional
Method
- Melt 2 tablespoons of the butter in a large pot over medium heat. Cook nuts with 1 to 2 teaspoons of the Sriracha (depending on your heat tolerance), stirring occasionally, until nuts begin to toast, 3 to 5 minutes. Scrape into a small bowl and season with salt (nice, flaky salt if you have some on hand). Wipe out pan.
- Melt remaining tablespoon of butter in same pot over medium-high heat. Add onion, ginger, and a pinch of salt, and cook, stirring occasionally, until translucent and tender, 8 to 10 minutes-you may have to turn the heat down to medium or medium low after a few minutes. Add another teaspoon or two of Sriracha and the can of coconut milk. Fill the empty can with water, add it to the pot, and bring it to a simmer. Add cooked white beans, 1/2 teaspoon kosher salt, and bring to a simmer. Simmer for 20 minutes or until mixture has begun to thicken and beans have begun to break down.
- Stir in a handful of the greens, folding them in with a spatula to help them wilt. Repeat with more greens until you've added as much as you'd like. Taste. Add more salt until it tastes right. Squeeze with lime or splash with vinegar if desired.
- Stir in half of the nuts. Scoop beans and greens into bowl. Garnish each bowl with remaining nuts.
